Our Australian lamb is the product of a clean and natural, free-range environment. Our humanely raised Australian lamb is a cross between Border Leicester-Merino, Dorset, and White Suffolk breeds. The young lambs graze on rye grasses and clover in spacious pastures. They are never given antibiotics or growth hormones, and are raised to maturity in 6 months, instead of the typical 9-12 months of domestic lamb. The idyllic growing conditions, low-stress environment and the young age of the lambs all ensure a clean, mild tasting meat that is never gamey.
The rack is a beautiful cut of lamb, and makes an impressive presentation. Being "Frenched” and “Cap Off" means that the rib bones have been cleaned of fat and are exposed, but there is just enough fat left on the meat to make it ideal for roasting.
Spread with roasted garlic or crusted with herbs or spices, this superb rack of lamb affords a quick, elegant dinner for you, your family or your guests. Whether you sear it in a cast iron pan, roast in the oven or char slightly on the grill, keep in mind that lamb is best when enjoyed slightly rare, so take care not to overcook it. Serve it whole, and slice lamb chops off at the table for full dramatic effect. In the kitchen, dining room or backyard this lamb is truly a treat!
"A cannon of lamb includes the eye of the loin or rack with all the fat and sinew removed. This cut is well suited to flash roasting and grilling. "
"We love lamb anytime of year, especially when it is paired with a mushroom-prune butter, care of Marcia Kiesel, Food & Wine's Test Kitchen Director. "
"Chef Eric Ripert, of Avec Eric on PBS, is equally adept with fish as he is with meat. Here, he simply grills seasoned lamb chops then serves them with a zippy vinaigrette with lime, soy, ginger and mint."
"Blogger Pim Techamuanvivit is a minimalist when it comes to most recipes. She makes a brush with rosemary sprigs to baste butter and oil over a rack of lamb as it grills "
"Dawn Perry's spiced lamb rack is light and flavorful. She serves it alongisde quickly sauteed radishes, shallots and fennel and a dollop of minty yogurt."